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ISO Dawn_MO==> Just read your plea for pork loin recipes. Here are 2 more (inside)

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Posted to Thread #9532 at 3:36 pm on Jan 23, 2008

PORK LOIN WITH HERB RUB (This recipe was given to me by a good friend, Kathryn Glover.)

2 teaspoons dried basil
2 teaspoons dried thyme
2 teaspoons dried oregano
1 Tablespoon fennel seeds
1 teaspoon coriander (preferably whole)
1 Tablespoon Kosher salt
2 teaspoons whole black peppercorns
1 Tablespoon minced garlic
1 (7 pound) pork loin cut into 2 pieces

Combine basil through peppercorns in grinder (coffee bean grinder works great) and grind until fine. Rub pork loins with garlic and then with herb rub. Grill or bake to desired doneness. (If you have time, put the garlic and herb rub on a day in advance and re-wrap pork loins tightly in plastic wrap until ready to cook; remember to set meat out on counter a couple hours ahead of baking in order to let meat come to room temperature.) End of written recipe, but==>

Kathryn shared with me that she cooks the above pork loins in a 325-degree F. oven until their internal temperature reaches 140 to 145 degrees. Then she removes the meat from the oven and tents tightly and lets sit for 20 to 25 minutes so that residual cooking takes place. This will get the internal temp up an additional 10 degrees which is what you want. Too high and your pork loin will be tough. I have made this twice, and it is delicious. Enjoy! Caryn PS: My cooking time ends up being about 1 hour and 30 min.

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I think I already posted the following at the old Gail's, but it bears repeating! This pork loin recipe is from CHRISTMAS WITH SOUTHERN LIVING 2004. The meat has a spiral filling of fresh mint, citrus and onions. It's a showy roast that looks lovely on any table!

MINTED PORK LOIN

3 medium-size sweet onions, chopped
3 garlic cloves, minced
1 Tablespoon olive oil
1/2 cup tightly packed fresh mint leaves, chopped
1/2 cup orange juice
2-1/2 teaspoons salt, divided
2-1/2 teaspoons freshly ground pepper, divided
1 (4-pound) boneless pork loin roast
1 Tablespoon minced fresh rosemary
1/2 medium-size sweet onion, minced
1 Tablespoon olive oil
Garnishes: fresh rosemary, fresh mint, orange slices.

Saute chopped onion and garlic in 1 Tablespoon hot olive oil in a large skillet for about 8 minutes. Stir in mint, orange juice, 1/2 teaspoon salt, and 1/2 teaspoon pepper; cook, stirring often, 5 minutes or until orange juice evaporates.

Butterfly roast by making a lengthwise and horizontal cut down center of roast, cutting to within 1/2" of other side. Open roast, and place between 2 sheets of heavy-duty plastic wrap; flatten to 1/2" thickness, using flat side of a meat mallet or a rolling pin.

Spread onion filling over meat, leaving a 1" margin around edges. Roll up roast; tie at 1" intervals with heavy string.

Combine remaining 2 teaspoons salt, 2 teaspoons pepper, rosemary, minced onion, and 1 Tablespoon oil. Spread over roast. Place roast on a rack in a roasting pan.

Bake, uncovered, at 450 degrees for 15 minutes. Reduce oven to 350 degrees; bake 1 hour and 15 minutes or until a meat thermometer inserted into thicknest portion registers 160 degrees.
Remove string. Let stand 10 minutes before slicing. Garnish, if desired. Yield: 8 to 10 servings.
(NOTE: Personally, I think cooking to 160 is too high an internal temp so I remove pork from the oven when it's around 140 to 145 degrees and tent with aluminum foil and let rest 20-30 minutes before slicing.)


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